LINE/PREP COOK

The Prep and Line Cook prepares food ingredients and menu items, complying with sanitation, heath, and personal hygiene standards. Following established recipes, portions, and procedures, the Prep and Line Cook ensures appropriate use of restaurant supplies and equipment for minimal loss and waste.

Prep and Line Cook Duties and Responsibilities include the following. Other duties as assigned

● Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste.

● Completes meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients; verifying doneness and taste; assembling and refrigerating cold ingredients.

● Organize and label all ingredients on shelves so they are neat and easily accessible.

● Presents meals by placing and arranging hot and cold elements using diningware.

● Controls costs by adhering to recipes; following preparation standards.

● Maintains a sanitary kitchen by adhering to state and local sanitation, storage, and refrigeration requirements and codes; cleaning equipment. Utilizes low volume hours to prep and clean.

● Maintains supplies inventory by checking stock; checks inventory levels and notifies the

● Cooperates with coworkers to ensure smooth operation and maximum efficiency.

● Maintains or exceeds standards of personal appearance, grooming, cleanliness, and hygiene. This includes wearing proper uniform at all times while working.

● All other duties and responsibilities as assigned by the Executive or Sous Chefs.